Ha Skum

This pickle is made with the leaves of the Ficus virens tree also known as pilkhan leaves or tiewdiengjri in Khasi. Commonly used in local cuisines and traditional practices, these leaves are tender, mildly earthy in taste, slightly sour making them great for pickling. These leaves are often used as..

Naturally fermented bamboo shoots are finished with mustard oil, red chillies, and homemade masala, delivering a distinctive fermented depth in this pickle.homemade in small batchesno preservativesHa Skum, meaning “nest,” was born from a journey of trial and error, shaped by a deep passion for cooki..